Methods of making coated pet food products

ABSTRACT

A method of manufacturing a coated pet food is provided. The method comprises providing an edible core having a moisture content of at least about 50% and a volume of from about 0.256 cubic centimeters to about 16.4 cubic centimeters. A first layer comprising a first plurality of particles is bonded to the edible core to provide the coated pet food. The first layer of the coated pet food resists 98% of abrasion in an abrasion test.

CROSS REFERENCE TO RELATED APPLICATIONS

This application is a continuation of U.S. application Ser. No.11/433,293, filed May 12, 2006, which, in turn, claims the benefit ofU.S. Provisional Application No. 60/682,901, filed May 20, 2005. Each ofthese applications is incorporated herein by reference in their entiretyfor any and all purposes.

FIELD OF THE INVENTION

The present invention relates to a coated pet food, that presents adesirable appearance to a consumer, improved texture, and easy to accessand manage by a pet.

BACKGROUND OF THE INVENTION

Pet foods are generally manufactured and available in dry, moist andsemi-moist formulations. Pet foods may be prepared from proteinaceousmaterials such as meat, including meat by-products or fish. Pet foodscan further be formed from a combination of farinaceous materials, suchas wheat or other grains, or proteinaceous materials. While flavoringsand aroma modifiers are used to improve palatability, uncoated pet foodsoften suffer from lack of appeal to consumers. Other disadvantages ofthe current components of pet foods include undesirable color,unpleasant odor and hard cores that do not appear to be real meatproducts.

Several attempts for improving the palatability of pet food to pets andconsumer appeal of pet food have been undertaken. One such attemptprovides for a farinaceous core that is covered with a coating ofslurried liver, which is then dried on the surface for the core toimprove the palatability of the final product and to impart a gloss tothe product.

In another attempt, an animal food product comprising a palatabilityenhancing material is applied to a nutritionally balanced animal foodproduct as a dusting in order to enhance the palatability of the petfood product.

While much effort has been made to produce an appealing meat productthat is attractive and easy to access and manage by a pet and palatableto a pet, the need still remains for a pet food product that shows thecoherence exhibited by natural meat products with improved texture inthe core and overall product while still maintaining appeal to aconsumer and ease of access for a pet.

It is therefore an object of the present invention to provide a pet foodproduct that is a desirable appearance to a consumer and easy to accessand manage by a pet. This pet food product allows for a product that isattractive in appearance, provides improved texture, conceals odor,forms an ergonomically improved pet food product and enables softness toa pet food product.

SUMMARY OF THE INVENTION

The present invention relates to a coated pet food product comprising:an edible core; wherein said edible core having a moisture content offrom about 16% to about 92%.

The present invention further relates to an edible core; and wherein theproduct has a solid fraction of from about 0.00003 to about 1.

The present invention further relates to a coated pet food productcomprising: an edible core; a filler; and wherein said filler has aviscosity of from about 0.02 to about 1000 Pa-s″.

In a second aspect, there is provided a method of manufacturing a coatedpet food. The method comprises providing an edible core having amoisture content of at least about 50% and a volume of from about 0.256cubic centimeters to about 16.4 cubic centimeters; and applying a firstcoating comprising a binder to the edible core and applying the firstlayer to the first coating to provide the coated pet food. The binder ofthe first coating does not comprise a gel, gum or hydrocolloid. Thefirst layer of the coated pet food so provided resists 98% of abrasionin an abrasion test. The particles may desirably be from 0.005mm to 50mm in size as measured in at least one axis, and may be adhered togetherto form one or more agglomerates having a volume of from about 0.004 ccto about 3600 cc.

In some embodiments, the first coating comprises from about 1% to about50% binder, based upon the weight of the first coating, to the ediblecore. The binder of the first coating may comprise one or more egg-basedmaterials, undenatured proteins, food grade polymeric adhesives,polyols, or a combination of these, and in some embodiments, comprisesegg whites and/or dried egg whites.

A second layer, comprising at least a second plurality of particles maybe bonded to the first layer. The second plurality of particles maycomprise the same, or a different material than the first layer/firstplurality of particles, and at least a portion of the second pluralityof particles may be adhered together to form one or more secondagglomerates. The second layer may be bonded to the first layer/ediblecore by compressing, molding shaking, extruding, heating, applying asecond coating comprising a binder to the edible core, or a combinationof these. In some embodiments, the second layer may be bonded to thefirst layer/edible core by applying a second coating comprising 1% to50% binder, by weight of the second coating, to the edible core/firstlayer. The binder of the second coating may comprise egg-basedmaterials, undenatured proteins, food grade polymeric adhesives,polyols, starches, gums, gels, or a combination of these.

In some embodiments, the method may further comprise heat treating thecoated pet food at conditions sufficient to set the coating(s) and/or tokill at least a portion of any microbes associated with the coated petfood. In these and other embodiments, the method may also includeapplying one or more additional coatings to the coated pet food, whereinat least one of the one or more additional coatings provides the coatedpet food with a non-glossy appearance.

DETAILED DESCRIPTION OF THE INVENTION

The coated pet food product of the present invention comprises an ediblecore; wherein said edible core has a moisture content of from about 16%to about 92%.

These and other limitations of the compositions and methods of thepresent invention, as well as many of the optional ingredients suitablefor use herein, are described in detail hereinafter.

As used herein, the term “adapted for use” means that the pet foodproducts described can meet the American Association of Feed ControlOfficials (AAFCO) safety requirements for providing pet food productsfor a pet as may be amended from time to time.

As used herein, the term “agglomerate(s)”, unless otherwise specified,can indicate a plurality of particles wherein the particles can bephysically and/or chemically, irreversibly and/or reversibly, adheredtogether to form a discrete body of matter. As used herein, the term“adhered”, unless otherwise specified, means the particles arephysically and/or chemically bound or bonded together.

As used herein, “associated with the” “edible core” or “product” or“agglomerate”, unless otherwise specified, means a coating that isapplied to or inside of the edible core, product or agglomerate,permeated into the edible core, product or agglomerate, coated onto, orwithin or adjacent to the edible core, product or agglomerate orintegral to the edible core, product or agglomerate or embedded to theedible core, product or agglomerate. The first or additional coating mayalso be “associated with the” with the edible core and/or agglomerate inwhole or in part.

The term “complete and nutritionally balanced” as used herein, unlessotherwise specified, refers to a pet food product having all knownrequired nutrients in proper amounts and proportions based upon therecommendation of recognized authorities in the field of pet nutrition.

As used herein, the term “edible core” means a material intended for usein a pet food that has been processed, manipulated, or formed into anobject of visible shape and of definable dimensions whether regular orirregular.

As used herein, the term “bonded” means substantially attached in such amanner that the first or additional layer and/or agglomerate, asapplicable, is applied to or inside of the edible core, permeated intothe edible core, coated onto, within or adjacent to the edible core orintegral to the edible core or embedded to the edible core. The first oradditional layer may also be “bonded” with the agglomerate. The first oradditional layer may also be “bonded” with the edible core and/oragglomerate in whole or in part. Accordingly, a first or additionallayer may be “bonded” with the edible core and/or agglomerate to varythe size, shape and overall appearance of the coated pet food product.Additionally, a first or additional agglomerate may be “bonded” with asecond or additional agglomerate.

The term “Shear Index” or “n” as used herein is a measure of viscosityand is used in combination with Consistency value, to define viscosityfor materials whose viscosity is a function of shear rate. Themeasurements are made at 21.5.degree. C. and the units of Shear Indexare dimensionless and Consistency values are Pascal-seconds (Pa-s^(n)).

As used herein the term “wet” means the coated pet food product can bemoist and/or semi-moist.

All percentages, parts and ratios as used herein are by weight of thetotal product, unless otherwise specified. All such weights as theypertain to listed ingredients are based on the active level and,therefore do not include solvents or by-products that may be included incommercially available materials, unless otherwise specified.

The coated pet food product and methods of the present invention cancomprise, consist of, or consist essentially of, the essential elementsand limitations of the invention described herein, as well as anyadditional or optional ingredients, components, or limitations describedherein or otherwise useful in coated pet food product intended foranimal consumption.

Product Form

The coated pet food product of the present invention is typically in theform of a wet pet food product. The wet pet food products of the presentinvention can be a semi-moist pet food products (i.e. those having atotal moisture content of from 16% to 50%, by weight of the product),and/or a moist pet food products (i.e. those having a total moisturecontent of greater than 50%, by weight of the product). Unless otherwisedescribed herein, semi-moist pet food product, and moist pet foodproducts are not limited by their composition or method of preparation.

The coated pet food product can comprise a continuous matrix that cancomprise a filler. The coated pet food can comprise a discontinuousmatrix that can comprise an edible core, a coating, a first layer, anagglomerate, optional ingredients or combinations thereof. The coatedpet food product has a solid fraction of from about 0.00003 to about 1.Preferably the solid fraction value is from about 0.0003 to about 0.98,more preferably from about 0.003 to about 0.88, even more preferablyfrom about 0.03 to about 0.75, as measured by the as measured by thesolid fraction test described hereafter.

The coated pet food product has a weight fraction of from about 0.00003to about 1. Preferably the Weight Fraction value is from about 0.0003 toabout 0.98, more preferably from about 0.003 to about 0.88, even morepreferably from about 0.03 to about 0.75, as measured by the as measuredby the weight fraction equation described hereafter.

The coated pet food products herein can be complete and nutritionallybalanced. A complete and nutritionally balanced coated pet product maybe compounded to be fed as the sole ration and is capable of maintainingthe life and/or promote reproduction without any additional substancebeing consumed, except for water.

The coated pet food product and components of the present invention areselected for consumption by a pet and are not intended for consumptionby humans. Non-limiting examples of coated pet food products include dogfood products and cat food products.

The present invention enhances ease of access and manageability by a petwith improved attractiveness to a consumer and provides improved textureand palatability. The coating improves the attractiveness to theconsumer as well as the pet. The coated pet food product is preferablyhoused in a containing device comprising a substantially transparentportion suitable for viewing the coated pet food product.

Edible Core

The coated pet food product comprises an edible core. The edible corehas a moisture content in the range of from about 16% to about 92%.Preferably, the moisture content of the edible core is at least about20%, more preferably at least about 25%, even more preferably at leastabout 30%, even more preferably at least about 35%, still morepreferably at least about 40%, still even more preferably at least about50%, still even more preferably at least about 60%, still even morepreferably at least about 70%, as measured by the moisture contentmethod described hereafter.

The edible core has a density of from about 0.1 to about 3 g/cc,preferably at least about 0.8 g/cc, more preferably at least about 1.01g/cc, even more preferably at least about 1.02 g/cc, still even morepreferably at least about 1.04 g/cc as measured by the Density Methoddescribed hereafter.

The edible core has a volume of from about 0.004 cc to about 3600 cc,preferably from about 0.024 cc to about 442 cc, more preferably fromabout 0.108 cc to about 131 cc, even more preferably from about 0.256 ccto about 16.4 cc., as measured by the volume method described hereafter.

The edible core can have a coating associated with the edible core.Additionally, the edible core can have a first layer bonded to theedible core. In an embodiment of the present invention the edible corecan have a coating associated with the edible core and a first layerbonded to the edible core.

When the edible core has a coating associated with the edible core, theedible core has a density of from about 0.1 to about 3 g/cc, preferablyat least about 0.8 g/cc, more preferably at least about 1.01 g/cc, evenmore preferably at least about 1.02 g/cc, still even more preferably atleast about 1.05 g/cc as measured by the density method describedhereafter.

When the edible core has a coating associated with the edible core, theedible core has a volume of from about 0.004 cc to about 3600 cc,preferably from about 0.024 cc to about 442 cc, more preferably fromabout 0.108 cc to about 131 cc, even more preferably from about 0.256 ccto about 16.4 cc., as measured by the volume method described hereafter.

When the edible core has a coating associated with the edible core and afirst layer bonded to the edible core, the edible core has a density offrom about 0.1 to about 3 g/cc, preferably at least about 0.8 g/cc, morepreferably at least about 1.01 g/cc, even more preferably at least about1.02 g/cc, still even more preferably at least about 1.05 g/cc asmeasured by the density method described hereafter.

When the edible core has a coating associated with the edible core and afirst layer bonded to the edible core, the edible core has a volume offrom about 0.004 cc to about 3600 cc, preferably from about 0.024 cc toabout 442 cc, more preferably from about 0.108 cc to about 131 cc, evenmore preferably from about 0.256 cc to about 16.4 cc., as measured bythe volume method described hereafter.

When the edible core has a first layer bonded to the edible core, theedible core has a density of from about 0.1 to about 3 g/cc, preferablyat least about 0.8 g/cc, more preferably at least about 1.01 g/cc, evenmore preferably at least about 1.02 g/cc, still even more preferably atleast about 1.05 g/cc as measured by the density method describedhereafter.

When the edible core has a first layer bonded to the edible core, theedible core has a volume of from about 0.004 cc to about 3600 cc,preferably from about 0.024 cc to about 442 cc, more preferably fromabout 0.108 cc to about 131 cc, even more preferably from about 0.256 ccto about 16.4 cc., as measured by the volume method described hereafter.

The edible core comprises a structurant. The structurant is selectedfrom the group consisting of animal protein, plant protein, farinaceousmatter, vegetables and combinations thereof.

The edible core can be processed by a variety of well-known meansincluding steam tunnel, extrusion, freeze-texturization, baking,gelling, retort, microwave heating or combinations thereof. Thestructurant can be an extruded protein. The edible core can be a cube,irregular, elongated, cylindrical, spherical, geometric shapes, axiallyelongated, or combinations thereof.

The animal protein may be derived from any of a variety of animalsources including, for example, muscle meat or meat by-product.Nonlimiting examples of animal protein include beef, pork, poultry,lamb, kangaroo, shell fish, crustaceans, fish, or combinations thereofincluding, for example, muscle meat, meat by-product, meat meal or fishmeal.

The plant protein may be derived from any of a variety of plant sources.Nonlimiting examples of plant protein include lupin protein, wheatprotein, soy protein, or combinations thereof. A portion, or all of theplant protein when present, can be a texturized protein.

The farinaceous matter is commonly known in the pet food industry.Nonlimiting examples of farinaceous matter include grains such as, rice,corn, milo, sorghum, barley, and wheat, and the like, pasta (forexample, ground pasta), breading, or combinations thereof.

Vegetables are commonly known in the pet food industry. Nonlimitingexamples of vegetables include peas, carrots, corn, potatoes, beans,cabbage, tomatoes, celery, broccoli, cauliflower, and leeks.

The animal protein described above can contain significant levels ofmicrobes. These microbes must be killed before commercial distribution.A variety of well-known techniques are available for this purpose.Non-limiting examples include; heating, pressurizing, and shearing.

A First Layer

The coated pet food product can comprise a first layer. The first layercan comprise a plurality of particles. The plurality of particles can beadhere together to form a first layer. Methods of adhering the pluralityof particles include, but are not limited to, compressing, molding,shaking, extruding, heating, ultrasound, or combinations thereof.Wherein the particles can be physically and/or chemically adhere. Theparticles can be at least about 5 to about 50000 microns in size, asmeasured in at least one axis.

The first layer can be bonded with the edible core. For example in anembodiment having the first layer bonded with the edible core a stablecoated food product is formed. A coating, as described hereafter, canalso be used when a first layer is bonded with a edible core.

Preferably the first layer will resist abrasion when bonded with anedible core. This is determined by measuring the bulk weight loss of thefirst layer as the layer is abraded from the edible core. The Abrasionof the coated edible core is less than about 98%, preferably less thanabout 50%, more preferably less than about 35%, even more preferablyless than about 20%, still even more preferably less than about 10% asmeasured by the Abrasion Test Described Hereafter.

The methods of bonding the first layer with the edible core of thepresent invention, include, but are not limited to, compressing,molding, shaking, extruding, heating, or combinations thereof. Theresulting coated pet food product can have varying shapes, sizes andappearance.

The first layer is selected from the group consisting of animal protein,plant protein, farinaceous matter, vegetables, fruit and combinationsthereof. The first layer can be processed by a variety of well-knownmeans including steam tunnel, extrusion, freeze-texturization, baking,gelling, retort, or combinations thereof. Examples of the first layerinclude steam tunnel meat, extruded meat, partially cooked meat, bakedmeat, gelled meat, retort processed meat or combinations thereof. Thefirst layer can be shredded from about 0.005 millimeters to about 50millimeters in size, as measured in at least one axis, preferably fromabout 0.05 millimeters to about 30 millimeters in size, more preferablyfrom about 0.3 millimeters to about 10 millimeters in size, as measuredin at least one axis.

The animal protein may be derived from any of a variety of animalsources including, for example, muscle meat or meat by-product.Nonlimiting examples of animal protein include beef, pork, poultry,lamb, kangaroo, shell fish, crustaceans, fish, or combinations thereofincluding, for example, muscle meat, meat by-product, meat meal, or fishmeal.

The plant protein may be derived from any of a variety of plant sources.Nonlimiting examples of plant protein include lupin protein, wheatprotein, soy protein, or combinations thereof. A portion, or all of theplant protein when present, can be a texturized protein, for example atextured wheat protein.

The farinaceous matter is commonly known in the pet food industry.Nonlimiting examples of farinaceous matter include grains such as, rice,corn, milo, sorghum, barley, and wheat, and the like, pasta (forexample, ground pasta), breading, soy, or combinations thereof.

Vegetables are commonly known in the pet food industry. Nonlimitingexamples of vegetables include peas, carrots, corn, potatoes, beans,cabbage, tomatoes, celery, broccoli, cauliflower, and leeks.

Fruits are commonly known in the pet food industry. Nonlimiting examplesinclude tomatoes, apples, avocado, pears, peaches, cherries, apricots,plums, grapes, oranges, grapefruit, lemons, limes, cranberries,raspberries, blueberries, watermelon, cantaloupe, muskmelon, honeydewmelon, strawberries, banana, or combinations thereof.

Coating

The coated pet food product comprises an edible core that can have afirst coating associated with the edible core. The coating can comprisea binder.

When present, the coating comprises from about 0.01% to about 100%, byweight of the coating, of said binder. Preferably the coating comprisesfrom about 1% to about 50%, more preferably from about 2% to about 35%,even more preferably from about 4% to about 20%, by weight of thecoating, of said binder.

Nonlimiting examples of binders include egg-based materials (includingegg whites and preferably dried egg whites), undenatured proteins, foodgrade polymeric adhesives, gels, polyols, starches (including modifiedstarches), gums, and mixtures thereof

Nonlimiting examples of polyols include sugar alcohols such asdisaccharides and complex carbohydrates. Certain complex carbohydratesare referred commonly as starches. Disaccharides are molecules havingthe general formula C_(n)H_(2n-2)O_(n-1), wherein the disaccharide has 2monosaccharide units connected via a glycosidic bond. In such formula, nis an integer equal to or greater than 3.

Nonlimiting examples of disaccharides which may be utilized hereininclude sucrose, maltose, lactitol, maltitol, maltulose, and lactose.

Nonlimiting examples of complex carbohydrates include oligosaccharidesand polysaccharides. As used herein, the term “oligosaccharide” means amolecule having from 3 to 9 monosaccharide units, wherein the units arecovalently connected via glycosidic bonds. As used herein, the term“polysaccharide” means a macromolecule having greater than 9monosaccharide units, wherein the units are covalently connected viaglycosidic bonds. The polysaccharides may be linear chains or branched.Preferably, the polysaccharide has from 9 to about 20 monosaccharideunits. Polysaccharides may include starches, which is defined herein toinclude starches and modified starches. Starches are generallycarbohydrate polymers occurring in certain plant species, for example,cereals and tubers, such as corn, wheat, rice, tapioca, potato, pea, andthe like. Starches contain linked alpha-D-glucose units. Starches mayhave either a mainly linear structure (e.g., amylose) or a branchedstructure (e.g., amylopectin). Starches may be modified by cross-linkingto prevent excessive swelling of the starch granules using methodswell-known to those skilled in the art. Additional examples of starchesinclude potato starch, corn starch, and the like. Other examples ofcommercially available starches include ULTRA SPERSE M™, N-LITE LP™, andTEXTRA PLUS™, all available from National Starch and Chemical Company,Bridgewater, N.J.

Nonlimiting examples of preferred complex carbohydrates includeraffinose, stachyose, maltotriose, maltotetraose, glycogen, amylose,amylopectin, polydextrose, and maltodextrin.

The coating can optionally further comprise an additional component.Nonlimiting examples of additional components include wheat protein, soyprotein, lupin protein, protein flour, textured wheat protein, texturedsoy protein, textured lupin protein, textured vegetable protein,breading, comminuted meat, flour, comminuted pasta, pasta, water,flavorants, starches, seasoning salts, colorants, time-releasecompounds, minerals, vitamins, antioxidants, prebiotics, probiotics,aroma modifiers, flavor modifiers, or combinations thereof.

Agglomerates

The coated pet food product of the present invention can comprise anagglomerate and/or one or more additional agglomerates. An agglomeratecan comprise a plurality of particles wherein the particles are adheredtogether to form the agglomerate. The agglomerate can be bonded with theedible core which can change the shape, size, texture, appearance,density and volume of the edible core.

The coated pet food product of the present invention may comprise one ormore additional agglomerate(s) that can be bonded with the product,edible core and/or another agglomerate which one having ordinary skillin the art would recognize as separate and distinct from the firstagglomerate. These additional agglomerates may also be referred to asconsecutively numbered agglomerates in addition to the firstagglomerates of the present invention, e.g., second agglomerates, thirdagglomerates, etc.

An agglomerate can be a variety of sizes and shapes. The agglomerate canhave a volume of from about 0.004 cc to about 3600 cc, preferably fromabout 0.024 cc to about 442 cc, more preferably from about 0.108 cc toabout 131 cc, even more preferably from about 0.256 cc to about 16.4cc., as measured by the volume method described hereafter.

The agglomerate has a density of from about 0.05 to about 3 g/cc,preferably at least about 0.3 g/cc, more preferably at least about 0.8g/cc, even more preferably at least about 1.01 g/cc, still even morepreferably at least about 1.06 g/cc as measured by the density methoddescribed hereafter.

The agglomerate can comprise a plurality of particles selected from thegroup consisting of animal protein, plant protein, farinaceous matter,vegetables, fruit and combinations thereof. The particles can beprocessed by a variety of well-known means including steam tunnel,extrusion, freeze-texturization, baking, gelling, retort, orcombinations thereof. Examples of the particles include steam tunnelmeat, extruded meat, partially cooked meat, baked meat, gelled meat,retort processed meat or combinations thereof.

The animal protein may be derived from any of a variety of animalsources including, for example, muscle meat or meat by-product.Nonlimiting examples of animal protein include beef, pork, poultry,lamb, kangaroo, shell fish, crustaceans, fish, or combinations thereofincluding, for example, muscle meat, meat by-product, meat meal, or fishmeal.

The plant protein may be derived from any of a variety of plant sources.Nonlimiting examples of plant protein include lupin protein, wheatprotein, soy protein, or combinations thereof. A portion, or all of theplant protein when present, can be a texturized protein, for example atextured wheat protein.

The farinaceous matter is commonly known in the pet food industry.Nonlimiting examples of farinaceous matter include grains such as, rice,corn, milo, sorghum, barley, and wheat, and the like, pasta (forexample, ground pasta), breading, soy, or combinations thereof.

Vegetables are commonly known in the pet food industry. Nonlimitingexamples of vegetables include peas, carrots, corn, potatoes, beans,cabbage, tomatoes, celery, broccoli, cauliflower, and leeks.

Fruits are commonly known in the pet food industry. Nonlimiting examplesinclude tomatoes, apples, avocado, pears, peaches, cherries, apricots,plums, grapes, oranges, grapefruit, lemons, limes, cranberries,raspberries, blueberries, watermelon, cantaloupe, muskmelon, honeydewmelon, strawberries, banana, or combinations thereof.

The agglomerates can optionally further comprises an additionalcomponent. Nonlimiting examples of additional components includetextured wheat protein, textured soy protein, textured lupin protein,textured vegetable protein, breading, comminuted meat, flour, comminutedpasta, water, flavorants, seasoning salts, colorants, time-releasecompounds, minerals, vitamins, antioxidants, prebiotics, probiotics,aroma modifiers, flavor modifiers, or combinations thereof.

Filler

The coated pet food product of the present invention can comprise acontinuous matrix that can comprise a filler. The filler can be a solid,a liquid or packed air. The filler can be reversible (for examplethermo-reversible including gelatin) and/or irreversible (for examplethermo-irreversible including egg white). Nonlimiting examples of thefiller include gravy, gel, jelly, aspic, sauce, water, air (for exampleincluding nitrogen, carbon dioxide, and atmospheric air), broth orcombinations thereof.

When the filler is liquid, the consistency value (K) is from about 0.02to about 1000 Pa-s^(n), preferably from about 0.01 to about 600Pa-s^(n), more preferably from about 0.1 to about 400 Pa-s^(n), evenmore preferably from about 0.2 to about 100 Pa-s^(n), still morepreferably from about 0.3 to about 13 Pa-s^(n), as measured by theviscosity method described hereafter.

When the filler is liquid, the shear index (n) is from about 0.001 toabout 4, where n is dimensionless, preferably from about 0.01 to about3, more preferably from about 0.1 to about 2, even more preferably fromabout 0.2 to about 1, as measured by the viscosity method describedhereafter.

The filler can optionally further comprise an additional component.Nonlimiting examples of additional components include wheat protein, soyprotein, lupin protein, protein flour, textured wheat protein, texturedsoy protein, textured lupin protein, textured vegetable protein,breading, comminuted meat, flour, comminuted pasta, pasta, water,flavorants, starches, seasoning salts, colorants, time-releasecompounds, minerals, vitamins, antioxidants, prebiotics, probiotics,aroma modifiers, flavor modifiers, or combinations thereof.

Colorant

The coated pet food product of the present invention can comprise one ormore colorant. Nonlimiting examples colorants include, but are notlimited to synthetic or natural colorants, or any combination thereof. Acolorant can be malt for brown coloring, titanium dioxide for whitecoloring, or tomato extract (e.g. lycopene) for red coloring, alalpha(e.g. chlorophyll) for green coloring, algal meal for green coloring,caramel for brown coloring, annatto extract (e.g. bixin, transbixin,norbixin or combinations thereof) for about yellow-orange color,dehydrated beets for about red-purple coloring, ultramarine blue forabout blue-green color, .beta.-carotene for about orange coloring,tagetes (e.g. lutein) for about orange coloring, tumeric for aboutyellow coloring, tumeric oleoresin for about yellow coloring, saffronfor about yellow coloring, corn gluten meal for about yellow coloring,paprika for about red coloring, paprika oleoresin for about orange-redcoloring, black iron oxide for about black coloring, brown iron oxidefor about brown coloring, red iron oxide for about red coloring, yellowiron oxide for about yellow coloring, red cabbage for about red-purplecoloring, carbon black for about black coloring, cochineal extract forabout red coloring, carrot oil for about yellow coloring, FD&C Blue No.1 (Brilliant Blue) for about green-blue coloring, FD&C Blue No. 2(Indigotine) for about a deep blue coloring, FD&C Green No. 3 (FastGreen) for about blue-green coloring, FD&C Red No. 3 (Erythrosine) forabout blue-red coloring, FD&C Red No. 40 (Allura Red) for aboutyellow-red coloring, FD&C Yellow No. 5 (Tartrazine) for aboutlemon-yellow coloring, FD&C Yellow No. 6 (Sunset Yellow) for aboutred-yellow coloring, fruit juice concentrate for inherent coloring (e.g.orange juice concentrate for about orange coloring), grape color extractfor red-blue coloring, xanthophylls (e.g. extracted from broccoli) forabout green coloring, vegetable juice for inherent coloring (e.g. beetjuice for red-purple coloring), riboflavin for about green-yellowcoloring, Orange B for about orange coloring, and octopus and squid inkfor about black coloring The coated pet food product comprises fromabout 0.00001% to about 10%, by weight of the product, of said colorant.Preferably coated pet food product comprises from about 0.0001% to about5%, more preferably from about 0.001% to about 1%, even more preferablyfrom about 0.005% to about 0.1%, by weight of the product, of saidcolorant.

A benefit can be achieved by providing an alternate color to the ediblecore by associating the edible core with coatings (e.g. first coating,second coating, third coating, etc.), the edible core bonded layers(e.g. first layer, second layer, etc.), and the edible core bondedagglomerates (e.g. first agglomerate, second agglomerate, thirdagglomerate, etc). Further benefit can be achieved by providing varietyor similarity using edible cores, coatings, layers, and agglomerates.For example, color difference can be used to describe the likeness ofcoating color or layer color to agglomerate color.

In an embodiment of the present invention, the coated pet food productand/or the agglomerate comprises a colorant such that the coating and/orfirst layer result in a visible color difference between the edible coreand the coating and/or edible core and first layer and/or edible coreand agglomerate and/or first layer and optional ingredients, and/orcoating and optional ingredients. The measured difference is from about0.001 to about 99, preferably from about 0.01 to about 70, morepreferably from about 0.1 to about 50, even more preferably from about 1to about 30, as measured by the Color Method described hereafter.

Additional Layers

In another embodiment, the coated pet food product of the presentinvention and/or the agglomerates of the present invention may compriseone or more additional layers that can be bonded with the product,edible core and/or the agglomerate which one having ordinary skill inthe art could recognize as separate and distinct from the first layer.These additional layers may also be referred to as consecutivelynumbered layers in addition to the first layer of the present invention,e.g., second layer, third layer, etc. Suitable additional layers maycomprise those materials which are disclosed above as suitable for thefirst layer.

Additional Coatings

In another embodiment, the coated pet food product of the presentinvention and/or the agglomerates of the present invention may compriseone or more additional coatings that can be associated with the product,edible core and/or the agglomerate which one having ordinary skill inthe art could recognize as separate and distinct from the first coating.The additional coating can provide a non-glossy appearance to thesurface of the coated pet food product and/or agglomerate, therebyproviding a coated pet food product with improved appearance offreshness and improved attractiveness to one or both of the consumer orthe pet. In any instance, these additional coatings may also be referredto as consecutively numbered coatings in addition to the first coatingof the present invention, e.g., second coating, third coating, etc.Suitable additional coating may comprise those materials which aredisclosed above as suitable for the first coating.

Optional Ingredients

The coated pet food product of the present invention can furthercomprise a wide range of other optional ingredients. These optionalingredients can be present as part of the agglomerate and/or additionalagglomerates, edible core, coating, first and or additional layers.

Nonlimiting examples of optional ingredients can include at least onevegetable. Nonlimiting examples of vegetables include carrots, peas,potatoes, cabbage, celery, beans, corn, tomatoes, broccoli, cauliflower,onion, garlic, leeks or combinations thereof

Also useful herein, as an optional ingredient, is one or more additionalcomponents. Nonlimiting examples include textured wheat protein,textured soy protein, textured lupin protein, textured vegetableprotein, breading, comminuted meat, flour, comminuted pasta, water,flavorants, seasonings, salts, time-release compounds, minerals,vitamins, antioxidants, prebiotics, probiotics, aroma modifiers, orcombinations thereof.

Also useful herein, as an optional ingredient, is at least one fruit.Nonlimiting examples include tomatoes, apples, avocado, pears, peaches,cherries, apricots, plums, grapes, oranges, grapefruit, lemons, limes,cranberries, raspberries, blueberries, watermelon, cantaloupe,muskmelon, honeydew melon, strawberries, banana, or combinationsthereof.

Method of Manufacture

The coated pet food product of the present invention may be prepared byany known or otherwise effective technique, suitable for making andformulating the desired coated pet food product. It is effective tomanufacture the coated pet food product comprising the process of: (a)providing a edible core; (b) providing a first layer; (c) associating acoating with said edible core; (d) bonding said edible core and saidfirst layer; (e) heating said pet food product until said coating isheat set; and (f) heating said pet food product until all microbes arekilled. The coated pet food product can optionally have a second layeror coating bonded with the edible core.

Alternatively, it is effective to manufacture the coated pet foodproduct comprising the process of: (a) providing a edible core; (b)providing a first agglomerate; (c) associating a coating with said firstagglomerate; (d) bonding a second agglomerate; (e) heating said pet foodproduct until said coating is heat set; and (f) heating said pet foodproduct until all microbes are killed. The coated pet food product canoptionally comprise a third agglomerate bonded to said edible coreand/or bonded to said second agglomerate.

Alternatively, it is effective to manufacture the coated pet foodproduct comprising the process of: (a) providing a said edible core; (b)providing a first agglomerate; (c) associating a coating with said firstagglomerate; (d) associating a coating with said edible core; (e)bonding a first agglomerates with said edible core; (f) heating said petfood product until said coating is heat set; and (g) heating said petfood product until all microbes are killed.

It should be understood that every maximum numerical limitation giventhroughout this specification includes every lower numerical limitationsas if such lower numerical limitations were expressly written herein.Every minimum numerical limitation given throughout this specificationincludes every higher numerical limitation, as if such higher numericallimitations were expressly written herein. Every numerical range giventhroughout this specification includes every narrower numerical rangethat falls within such broader numerical range, as if such narrowernumerical ranges were all expressly written herein.

All parts, ratios, and percentages herein, in the Specification,Examples, and Claims, are by weight and all numerical limits are usedwith the normal degree of accuracy afforded by the art, unless otherwisespecified.

Methods

Solid Fraction Test

The coated pet food product can comprise a continuous matrix and adiscontinous matrix. The matrices are separated using the solid fractiontest and the solid fraction of the coated pet food product isdetermined.

If the coated pet food product is in a package, the initial weight of apackage and contents of coated pet food product is recorded. The dryweight of the following sieves is recorded: US#20, US#4, and US#18.Sieves are selected to have soldered seams to eliminate trapping of freewater and product. The product is removed from the package by emptyingthe product (for example by pouring and/or lightly scraping the sides ofthe package) and placed on the US#4 sieve (A.S.T.M.E.-11 specification,4.75 mm square opening). The US#4 sieve is placed atop the US#18 sieve(A.S.T.M.E.-11 specification, 1.00 mm square opening). For packages upto 600 g, 20.32 cm diameter and full-height A.S.T.M. sieves aresufficient. Larger package sizes will require replication and summationof the data until the entire product is assessed via this test. Thepackage is rinsed to free product clinging to the interior surfaces ofthe package. This rinse water is poured atop the US#4 sieve to begin therinsing step and capture product previously retained in the package. Therinse water is 20-23° C. The package is dried and the empty packageweight is recorded. The coated pet food product weight is calculated viaEquation I:

Equation I

coated pet food product weight (g)=Initial package weight (g)−Emptypackage weight (g)

Next, the US#4 sieve is covered with the US#20 sieve (A.S.T.M.E.-11specification, 0.850 mm square opening). The sieve stack comprising theUS#4 sieve, US#20 sieve, and US#18 sieve is immersed completely in a25.4 cm pool of water at 20-23° C. and removed from the water a total of30 times (cycles) in 40 seconds. The action gently removes components inthe discontinuous matrix that are less than or equal to 4.75 mm in sizefrom components in the discontinuous matrix that are greater than 4.75mm in size. The sieves are separated and the discontinuous matrix on theUS#4 sieve is inspected visually for clinging residue of the continuousmatrix. If the continuous matrix still appears present, the 30 cyclesare repeated for a total of 60 cycles; the process being repeated asmany as 4 times until the discontinuous matrix is essentially free ofthe continuous matrix.

Next, the sieve stack is dropped from a height of 1 inch 3 times. Thesieve stack is separated in a manner to retain the quality and quantityof the discontinuous matrix on each sieve. Each sieve is dried on theupper and lower rim, and the underside of the screen. The final weightof each sieve is recorded. The following Equations are performed todetermine the size fractions of components:

Equation II

Weight of discontinuous matrix (g)>4.75 mm=Weight of components in thediscontinuous matrix on US#4 sieve-Dry weight of US#4 sieve.

Equation III

Weight of components in the discontinuous matrix (g)≦4.75 mm=Weight ofcomponents in the discontinuous matrix on US#18 sieve-Dry weight ofUS#18 sieve.

Solid fraction is calculated on a weight basis as follows:

Equation IV

Solid fraction (A)=Weight of discontinuous matrix (g)>4.75 mm/coated petfood product weight (g)

Equation V

Solid fraction (B)=Weight of discontinuous matrix (g))<4.75 mm/coatedpet food product weight (g)

Solid fraction of Coated Pet Food Product=(A)+(B)

Weight Fraction Test

The coated pet food product can comprise an edible core, edible coreassociated with coating and/or bonded layer, agglomerate (e.g. firstagglomerate, second agglomerate, third agglomerate, etc.), filler, andoptional ingredients. Based on formula weight, weight fraction of filleris calculated using Equation I. Filler is the continuous matrix. Basedon weight fraction of filler, the weight fraction of coated pet foodproduct is calculated using Equation II. In the case of more than onefiller present, the weight fraction of multiple fillers from EquationIII is used to calculate the weight fraction of coated pet food productusing Equation IV.

Equation I

Weight Fraction of Total Filler=Weight of Filler in formula (g)/TotalWeight of Coated Pet Food Product in formula (g)

Equation II

Weight Fraction of Coated Pet Food Product in formula=1-Weight Fractionof Filler in formula (g)

Equation III

Weight Fraction of Total Filler=(Weight of First Filler in formula(g)+Weight of Second Filler (g)+Weight of Third Filler (g)+etc.)/TotalWeight of Coated Pet Food Product in formula (g)

Equation IV

Weight Fraction of Coated Pet Food Product in formula=1-Weight Fractionof Total Filler in formula (g)

Density Method

This method measures density of the edible core and/or an agglomerate(e.g. first agglomerate, second agglomerate, third agglomerate) (i.e.sample). Further, this method measures density of edible core associatedwith coatings (e.g. first coating, second coating, third coating) and/orbonded layers (e.g. first layer, second layer) and/or agglomerate (e.g.third agglomerate) (i.e. sample). Density is assessed via immersion indistilled water at 21.5° C. using, for example, a Density DeterminationKit available from Mettler-Toledo, Inc. Columbus, Ohio, USA.

The apparatus for measuring density of the edible core and/or theagglomerate via immersion in a fluid is described herein. An analyticalbalance, precise to at least 0.001 g, has the top loading balance panremoved. Affixed on the balance pan is the frame. If the analyticalbalance is equipped with a guard along the perimeter of the pan, theguard is removed as to not interfere with placement of the pan and frameon the balance load cell. The pan and frame assembly are placed on thebalance load cell. A platform is placed astraddle the pan and nottouching the frame or the pan. A beaker (e.g. 500 ml) is filled with21.5° C. distilled water (e.g. 500 ml). The beaker and water are placedon the platform in a manner to not touch the frame, preferably centered.Two sample stages are used in this step. The upper sample stage (upperstage) is affixed at the upper center and horizontal portion of theframe. The lower sample stage (lower stage) should be submerged to adepth sufficient so that when a sample is placed on the lower stage thesample is submerged completely. A thermometer is affixed along theinside wall of the beaker. Once equilibrated, the temperature of thedistilled water is recorded from the thermometer. The analytical balanceis tared.

If need be, beaker size, scale size, and water depth can be adjusted foredible core and/or agglomerate weight and different sizes.

i. Non-Floating Edible Core and/or Agglomerate

The edible core and/or agglomerate weight is determined when placed ateach stage location. Using forceps with minimal grasping force, theedible core and/or agglomerate is placed on the upper sample stage. Theweight is recorded as the weight of the edible core and/or agglomeratein Air (A). Using forceps with minimal grasping force, the edible coreand/or agglomerate is removed from the upper sample stage, theanalytical balance is tared, and the edible core and/or agglomerate isplaced on the lower sample stage so that the edible core and/oragglomerate is completely submerged and is freely resting on the lowersample stage. The edible core and/or agglomerate is positioned to befreely resting on the lower sample stage so that all weight is carriedby the lower sample stage. If the edible core and/or agglomerate remainson the lower sample stage, the Weight of the edible core and/oragglomerate in Distilled Water (W) is recorded.

ii. Floating Edible Core and/or Agglomerate

If the edible core and/or agglomerate floats to the surface, the ediblecore and/or agglomerate is removed from the distilled water. The lowersample stage is replaced with a buoyant body sample stage. The buoyantbody sample stage is perforated to allow trapped air to float to thesurface of the water but with perforations smaller than the edible coreand/or agglomerate. When the buoyancy of the edible core and/oragglomerate is greater than the weight of the buoyancy body samplestage, the buoyant body sample stage must be weighted by placing anadditional weight on top of the upper stage such that the buoyant bodysample stage, the upper stage with weight, and frame act as one unitwith no moving parts. Tare the balance and conduct the densitymeasurement as above (i) for non-floating edible core and/oragglomerate. A new edible core and/or agglomerate is chosen, and thestep is repeated to determine and record the weight of the edible coreand/or the agglomerate in Air (A) on the upper sample stage, the balanceis tared, and then subsequent weight immersed (W), where W is now anegative number and is recorded as such.

The density of distilled water at 21.5° C. is 0.99788 based on standardpressure conditions of 1 atmosphere from E. W. Lemmon, M. 0. McLindenand D. G. Friend, “Thermophysical Properties of Fluid Systems” in NISTChemistry WebBook, NIST Standard Reference Database Number 69, Eds. P.J. Linstrom and W. G. Mallard, March 2003, National Institute ofStandards and Technology, Gaithersburg Md., 20899(http://webbook.nist.gov).

Edible core and/or agglomerate density is calculated as follows:

Edible core and/or agglomerate density (g/cc)=Density of distilled waterx [(A)/(A-W)]

Volume Method

Volume is calculated based on the first principle relationship todensity and mass. Using the values obtained from the density methoddiscussed previously one can calculate the volume of the edible coreand/or agglomerate as described in the density method.

Edible core and/or agglomerate volume is calculated as follows:

Edible core and/or agglomerate Volume (cc)=(A)(g)/edible core and/oragglomerate density (g/cc)

Moisture Content Method

The method involves the analysis of moisture content in the edible coreand/or coated pet food product. The analysis is based on the procedureoutlined in AOAC method 930.15 and AACC method 44-19.

A coated pet food product sample is prepared by taking one unit volume,for example, a 375 gram can of product, and homogenizing in a foodprocessor to a uniform consistency like a paste. A coated pet foodproduct sample larger than 375 gram would be subdivided to create equaland representative fractions of the whole such that a 375 gram sample isobtained.

Additionally, the moisture content of the edible core can be determinedby obtaining an edible core sample for example from the process line.The edible core sample is handled in a manner to prevent spoilage orloss or gain of moisture. The edible core sample is processed so as toobtain a 375 gram sample. The edible core sample is homogenizing in afood processor to a uniform consistency like a paste.

The pastes of the coated pet food product and the edible core samplesare individually sampled at a volume less than or equal to 100 ml andplaced individually sealed in a 100 ml Nasco Whirl-Pak® (Fort Atkinson,Wis. 53538-0901). During the process of sealing the Whirl-Pak®, excessair is evacuated manually from the container just prior to final closurethereby minimizing the container headspace. The Whirl-Pak® is closed permanufacturer's instructions—tightly folding the bag over three (3) timesand bending the tabs over 180 degrees.

All samples are refrigerated at 6° C. for less than 48 h prior tomoisture analysis.

For moisture analysis, the tare weight of each moisture tin and lid arerecorded to 0.0001 g. Moisture tins and lids are handled using dry andclean forceps. Moisture tins and lids are held dry over desiccant in asealed desiccator. A Whirl-Pak® containing a sample is unfolded and a2.0000+/−0.2000 gram sample is weighed into the uncovered moisture tin.The weight of the sample in the moisture tin is recorded. The lid isplaced atop the moisture tin in an open position to allow moisture lossbut contain all other material during air oven drying. The lid andmoisture tin loaded with sample are placed in an air oven operating at135° C. for 6 h. Time is tracked using a count-down timer.

After drying, the tin is removed from the oven and the dried lid isplaced atop the tin using forceps. The covered moisture tin with driedsample is placed immediately in a desiccator to cool. The sealeddesiccator is filled below the stage with active desiccant. Once cool toroom temperature, the covered moisture tin with dried sample is weighedto 0.0001 g and weight recorded. The moisture content of each sample iscalculated using the following formula:

Moisture content (%)=100−(weight of tin, lid and sample afterdrying-empty tin and lid weight)×100/initial sample weight

Abrasion Test

This method measures abrasion resistance of a coated pet food product.Abrasion is assessed by bulk loss-in-weight from a edible core, coating,first layer, agglomerate and/or additional layers or coatings.

Since for edible core-coating, edible core-first layer, or coating-firstlayer, agglomerate-agglomerate, edible core-agglomerate and so onabrasion is one mechanism of wear, the weight of sample is specified forthis method at 210 grams ±10 grams. The sample weight (IW) is recorded.As another mechanism of wear is due to edible core-vessel contact,coating-vessel contact, or first layer-vessel contact, the size of thevessel is defined as an 8-inch (203.2 mm) diameter sieve. All sieves,pans, and lids are 8-inch diameter.

A sample (210 gm) of like appearance and composition (i.e. an ediblecore sample, coating sample, first layer sample, agglomerate sampleand/or additional layers or coatings samples) is placed on a US#4 sieve.The weight of damp sample on the sieve is determined via transfer from atared weighing pan. This sieve and sample are placed atop a Tyler #6sieve (A.S.T.M.E.-11 specification, 3.35 mm square opening) that is atopa full height pan. The US#4 sieve is covered with a lid. The sieve stackassembly, US#4 sieve and Tyler #6 sieve, is placed in a test sieveshaker (Ro-Tap model RX-29, W. S. Tyler, Mentor, Ohio 44060) that isadjusted to accommodate the sieve stack height and shaker cover. TheRo-Tap device is common to the industry and has a “uniquetwo-dimensional operation: a horizontal, circular motion and a vertical,tapping motion.” The horizontal circular motion is at frequency of 278oscillations per minute with an oscillatory displacement of 25.4mm.times.19.05 mm. Tapping occurs at a frequency of 150 taps per minuteusing a hammer weight of 2.438-kg contacting a natural cork fitted inthe center of the shaker cover. The natural cork dimensions are about44.45 mm top×diameter×about 39.69 mm bottom diameter x about 25.4 mmhigh. Shaker duration is controlled using a digital timer.

The following shaker schedule is followed sequentially in this methodwith intermediate measurements to calculate the extent and rate ofabrasion: 1 min, 2 min, 5 min and 15 min for a cumulative time of after23 min. To begin, the weight of the US #4 sieve with sample isdetermined, the weight recorded as the starting weight (SW). After 23minutes of tapping on the Ro-Tap, the US#4 sieve with sample is removed.

The loss-in-weight during the shaker step is recorded after rinsingfines from the surface of the sample. Rinsing is accomplished using a 3sieve stack assembly as described in the solid fraction method in a poolof 20-23° C. water deep enough to submerge: sieves US#20, US#4, andUS#18. The largest portions of the sample are retained on sieve US#4.The underside of the sieve is dried using a paper towel. The largestportions of the sample are transferred to a weigh pan with sufficientbase surface area to create a monolayer of sample. The weight of dampsample (WD) is determined via transfer from a tared weighing pan lessresidual weight (RW) remaining in the weighing pan from surface liquid.

The exterior surfaces of the US#4 sieve are dried using a paper towel.The damp sample is transferred from the weighing pan to the US#4 sieve.The residual weight of the wet weighing pan is recorded as (RW). Thecalculated difference between the weight of the damp sample (DW) andresidual weight of the wet weighing pan (RW) is the rinsed sample weight(RS).

RS(g)=(DW)(g)−(RW)(g)

Recorded rinsed sample weight data is used to calculate extent ofabrasion as % abrasion. Abrasion is expressed as the following:

% abrasion=(IW(g)−RS(g))/(IW)(g)×100

Viscosity Method

The shear index (n) and consistency value (K) are known and acceptedmeans for reporting the viscosity profile of liquids having a viscositythat varies with applied shear rate using a power law model. This methodapplies to rheological characterization of the filler including asgravies, sauces, oils, broths, melted fats and solutions of irreversiblegels.

The viscosity η can be measured by applying a shear stress and measuringthe shear rate using a rheometer, such as a TA Instruments AR2000 (TAInstruments, New Castle, Del., USA 19720). Viscosity is determined atdifferent shear rates in the following manner.

Samples are obtained from a coated pet food product as follows: i) forfillers at room temperature, the filler fraction is separated as theproduct passes through a US#20 sieve (A.S.T.M.E. specification, 850 mmsquare opening). To catch the filler passing through the US#20 sieve, aplastic bag is fitted loosely between the US#20 sieve and the Pan (solidnon-perforated full-height pan). Minimal force is preferred to promoteseparation using the US#20 sieve; however for viscous filler (greaterthan 1 Pa-s at 25° C. and a shear rate of 0.2 inverse seconds (1/sec)),a 1 minute cycle with the Ro-Tap (as above, in the Abrasion Test) isemployed. The filler is collected in the plastic bag-lined Pan below theUS#20 sieve, the plastic bag removed with sample, and sealed to preventmoisture loss.

For measurement, a 40 mm diameter parallel plate geometry with a gap of1.25 mm is used unless there are components greater than 0.25 mm, inwhich case a gap of 2.5 mm is used. Using a spatula, a sample is loadedonto the rheometer base plate which is at 25 degrees Celsius, the gap isobtained, and excess composition outside the top measurement geometry isremoved, locking the top plate in position during the removal of excesssample. The sample is equilibrated to the base plate temperature for 2minutes. A preshear step is performed comprising 15 seconds of shear ata shear rate of 50 inverse seconds (1/sec). As is known to one skilledin the art, the shear rate with a parallel plate geometry is expressedas the shear rate at the edge, which is also the maximum shear rate.After the preshear step, the measurement is performed, which comprisesramping the stress from 0.01 Pa to 1,000 Pa over a 5.0 minute intervalat 25° C., while collecting 125 viscosity data points, in an evenlyspaced linear progression. A shear rate of at least 300 1/seconds isobtained in the test, or the test is repeated with a fresh sample of thesame component with a higher final stress value, maintaining the samerate of stress increase per time, until a shear rate of at least 3001/sec is obtained during the measurement period. During the measurement,observe the sample to make certain the area under the top parallel plateis not evacuated of sample at any location during the measurement, orthe measurement is repeated until a sample remains for the duration ofthe test. The results are fitted to the power law model by selectingonly the data points between 10-300 1/sec shear rate, viscosity in Pa-s,shear rate in 1/sec, and using a least squares regression of thelogarithm of viscosity vs. the logarithm of shear rate to obtain valuesof K and n according to the Power Law equation:

η=K(γ′)^((n-1))

The value obtained for the log-log slope is (n-1) where n is the ShearIndex (dimensionless) and the value obtained for K is the ConsistencyValue, expressed in units of Pa-s^(n).

Color Method

Color is evaluated using the CIE (Commission Internationale d′Eclairage)10° (1964) Standard Observer and D65 Illuminant (emulates daylight withan energy spectra down to 300 nm with a color temperature of 6500Kelvin) with a reflectance colorimeter such as the Mercury 2000spectrophotometer (Datacolor International, Lawrenceville, N.J. 08648)or Hunter Miniscan XE spectrocolorimeter (Hunter Associates LaboratoryInc., Reston, Va. 22090) capable of output expressed using the CIEL*a*b* three-dimensional scale; where L* corresponds to lightness onone-axis, a* corresponds to greenness (negative a* values) and redness(positive a* values) on a second axis, and b* corresponds to blueness(negative b* values) and yellowness (positive b* values) on the thirdaxis. Color is expressed as a point in the three-dimensional space as(L*, a*, b*).

Color Difference (Delta E) is expressed mathematically as follows anddescribes the distance between two colors (e.g. point 1 v point 2) inthree-dimensional color space (L*, a*, b*).

Equation I.

a. Delta E=[(L*₁-L*₂)²+(a*₁-b*₂)^(2]0.5)

A 150 cc sample of each edible core, edible core associated with coating(e.g. first coating, second coating, third coating, etc.) or edible corebonded with a layer (e.g. first layer, second layer, etc.) and/oragglomerate (e.g. first agglomerate, second agglomerate, thirdagglomerate) is collected at 25° C. as prepared from a coated pet foodproduct as described herein the solid fraction Test. Using digitalcalipers (e.g.) with the aid of magnification (e.g. 5.times.) such as aZeiss Stereo Microscope (Stemi SR; West Germany), the total coatingand/or layer thickness is recorded from an edible core cross-section(cut using sharp razor knife). Edible core samples can be prepared bycutting with a sharp razor knife to remove all coating and/or layer to adistance 1.5 times total coating and layer thickness from all surfaces.Cutting is checked using digital calipers and magnification (as above)and is within 10% of 1.5 times total coating and layer thickness.

The reflectance colorimeter is calibrated using manufacturerspecifications (e.g. black tile and/or white tile) and should beequipped with a cleanable light source window to prevent contamination.Clean the window per manufacturer specifications.

Alternately calibration can be standardized with transparent cover(Petri dish cover about 1.6 mm thick) and subsequent testing performedby covering and contacting the sample with the transparent cover. Colormeasurements for L*, a*, and b* values are made through the transparentcover and recorded for each sample (see Table 1: Point 1 or Point 2).

The following color differences can be determined from Equation I inaccordance with Table 1:

Point I Point 2 Edible core-Coating Color Difference Edible core CoatingEdible core-Layer Color Difference Edible core Layer Ediblecore-Agglomerate Color Difference Edible core Agglomerate Coating-LayerColor Difference Coating Layer Coating-Agglomerate Color DifferenceCoating Agglomerate Layer-Agglomerate Color Difference Layer Agglomerate

EXAMPLES

The following examples further describe and demonstrate embodimentswithin the scope of the invention. The examples are given solely for thepurpose of illustration and are not to be construed as limitations ofthe present invention, as many variations thereof are possible withoutdeparting from the spirit and scope of the invention.

A coated pet food product can be prepared utilizing the following:

Coated Pet Food Product Examples: Ex. I Ex. 2 Ex. 3 Ex. 4 Ex. 5 Ex. 6Ex. 7 Edible Core Ex. 26 Ex. 24 Ex. 22 Edible Core % 26.65  22.63 23.27Edible Core + First Coating Edible core Ex. 35 Edible Core % 26.65 FirstCoating Ex. 44 First Coating %  5.24 Edible Core + First Layer EdibleCore Ex. 25 Edible Core % 26.78 First Layer Ex57  First Layer %  4.80Edible Core + First Coating + First Layer Edible Core Ex. 23 Edible Core% 25.94  First Coating Ex. 46 First Coating % 3.11 First Layer Ex. 60First Layer % 4.65 Edible Core + First Coating + First Layer + SecondCoating Edible Core Ex. 24 Edible Core % 25.67  First Coating Ex. 43First Coating % 3.08 First Layer Ex. 58 First Layer % 4.60 SecondCoating Ex. 41 Second Coating % 1.06 First Agglomerate Ex. 37 Ex. 38First Agglomerate % 5.25 13.76 Second Agglomerate Ex. 48 SecondAgglomerate % 17.27 Filler Ex. 81 Ex. 80 Ex. 81 Ex. 79 Ex. 77 Ex. 82 Ex.85 Filler % QS QS QS QS QS QS QS Optional Ingredients Ex. 70 Ex. 73 Ex.70 Ex. 75 Ex. 71 Ex. 69 Ex. 74 Optional Ingredients % 7.25 11.94  6.33 7.25  7.29 7.06 6.98 Weight Fraction  0.391  0.483  0.469  0.391  0.388 0.408  0.414 Edible core moisture content 59.23  59.23 59.23 59.2359.23 59.23  59.23 

Examples 1-7 can be prepared by admixing edible core, agglomerates,filler, and optional ingredients. The edible core can be made first, bypreparing a meat slurry by mixing the ingredients and emulsifying,forming the slurry into a shape, and cooking using steam at 100° C. toset the structure of the edible core and followed by cutting thestructure into 1.6 cm cubes. In Ex. 4, the edible core can be partiallycoated with the first coating by batch tumbling and in Ex. 6-7 theedible core can be wholly coated with the first coating by batchtumbling. In Ex. 5, edible core can be wholly coated by brushing tocreate the first layer on the coated edible core. In Ex. 6 the ediblecore can be sequentially processed to coat (by batch applying with atumbler the first coating and then the first layer. In Ex. 7,enhancements are made to the coated edible core by preparing the ediblecore, first coating, and first layer in the same manner as Ex. 6,followed by adding the second coating sequentially, after the firstcoating. In Examples 1-7, after the last coating or layer can be added,the structure of the coatings and layers are set by heating in a steamtunnel using 1 atmosphere steam until a center temperature of 67° C. isreached. After the coated edible cores of Ex. 1-7 have been set, thecoated edible cores are stirred with the filler and optionalingredients, blended using low shear until the mixture is homogeneous,filled into a package and heat sterilized in a retort.

Coated Pet Food Product Examples: Ex. 8 Ex. 9 Ex. 10 Ex. 11 Ex. 12 Ex.13 Ex. 14 Edible Core Ex. 33 Edible core % 3.50 Edible Core + FirstCoating + First Layer Edible core Ex. 27 Edible core % 10.60  FirstCoating Ex. 45 First Coating % 1.27 First Layer Ex. 59 First Layer %1.90 Edible Core + First Coating + First Layer + Second Coating Ediblecore Ex. 30 Ex. 31 Ex. 32 Edible core % 21.33  9.70 10.02  First CoatingEx. 47 Ex. 41 Ex. 41 First Coating % 2.56 1.16 1.20 First Layer Ex. 61Ex. 55 Ex. 55 First Layer % 3.82 1.74 1.80 Second Coating Ex. 42 Ex. 41Ex. 41 Second Coating % 0.88 0.40 0.42 Edible Core + OptionalIngredients + First Coating + First Layer + Second Coating Edible coreEx. 24 Edible core % 11.27  Optional Ingredients Ex. 73 OptionalIngredients % 3.07 First Coating Ex. 45 First Coating % 1.35 First LayerEx. 59 First Layer % 2.02 Second Coating Ex. 46 Second Coating % 0.47Optional Ingredients + First Coating + First Layer + Second CoatingOptional Ingredients Ex. 75 Optional Ingredients % 1.12 First CoatingEx. 45 First Coating % 0.49 First Layer Ex. 59 First Layer % 0.74 SecondCoating Ex. 45 Second Coating % 0.17 Edible Core + First Agglomerate +First Coating + First Layer + Second Coating Edible core Ex. 24 Ediblecore % 10.62  First Agglomerate Ex. 38 First Agglomerate % 6.46 FirstCoating Ex. 45 First Coating % 1.27 First Layer Ex. 59 First Layer %1.90 Second Coating Ex. 45 Second Coating % 0.44 Edible Core + FirstCoating + First Layer + Second Coating + Second Layer + Third CoatingEdible core Ex. 33 Ex. 29 Edible core % 15.30  9.85 First Coating Ex. 45Ex. 45 First Coating % 1.83 1.18 First Layer Ex. 56 Ex. 59 Second Layer% 2.74 1.77 Third Coating Ex. 45 Ex. 41 Third Coating % 0.63 0.41 FirstCoating + First Layer First Coating Ex. 47 Ex. 45 First Coating % 0.420.42 First Layer Ex. 61 Ex. 56 First Layer % 0.63 0.63 First Coating +First Layer + Second Coating First Coating Ex. 41 First Coating % 1.69First Layer Ex. 55 First Layer % 2.53 Second Coating Ex. 41 SecondCoating % 0.84 First Agglomerate Ex. 39 Ex. 37 First Agglomerate % 3.505.39 Second Agglomerate Ex. 49 Ex. 50 Ex. 52 Ex. 53 Second Agglomerate %15.83  12.35  17.20  5.39 Third Agglomerate Ex. 62 Ex. 63 ThirdAgglomerate % 45.49 20.53  Third Agglomerate + First Coating + FirstLayer Third Agglomerate Ex. 64 Third Agglomerate % 9.99 First CoatingEx. 41 First Coating % 6.07 First Layer Ex. 55 First Layer % 1.96 FillerEx. 76 Ex. 83 Ex. 84 Ex. 81 Ex. 79 Ex. 81 Ex. 80 Filler % QS QS QS QS QSQS QS Optional Ingredients Ex. 72 Ex. 74 Ex. 75 Ex75  Ex. 70 OptionalIngredients % 5.80 5.81  5.80 5.93 6.76 Weight Fraction  0.513  0.512 0.471  0.513  0.503  0.433  0.414 Edible core moisture content 59.23 59.23  59.23  59.23 59.23  59.23  59.23  Edible core density, g/ccEdible core volume, g/cc Consistency Value (Pa-sn) of   .0009 FillerShear Index (1/s) of Filler 1.0 

Examples 8-14 are prepared using sequential batch tumbling to coat andlayer the edible cores. The coated cores are agglomerated by heatsetting the coated and layered edible cores in a steam tunnel to 67° C.center temperature while the coated and/or layered cores are in contactwith each other. The agglomerates are mixed with the filler and optionalingredients to prepare a pet food product, packed and rendered shelfstable by retort.

Coated Pet Food Product Examples: Ex. 15 Ex. 16 Ex. 17 Ex. 18 Ex. 19 Ex.20 Ex. 21 Edible Core Ex. 24 Edible Core % 11.59  Edible Core + FirstCoating Edible core Ex. 24 Edible Core % 2.33 First Coating Ex. 45 FirstCoating % 0.31 Edible Core + First Layer Edible Core Ex. 24 Edible Core% 2.43 First Layer Ex. 59 First Layer % 0.20 Edible Core + FirstCoating + First Layer Edible Core Ex. 24 Edible Core % 2.01 FirstCoating Ex. 45 First Coating % 0.26 First Layer Ex. 59 First Layer %0.36 Edible Core + First Coating + First Layer + Second Coating Ediblecore Ex. 22 Ex. 22 Ex. 22 Ex. 22 Ex. 24 Ex. 24 Ex. 28 Edible core %10.80  21.62  .0073 10.80  10.80  8.52 73.56 First Coating Ex. 41 Ex. 41Ex. 41 Ex. 41 Ex. 45 Ex. 45 Ex. 41 First Coating % 1.41 2.83 .0010 1.411.41 1.12  9.65 First Layer Ex. 55 Ex. 55 Ex. 55 Ex. 55 Ex. 59 Ex. 59Ex. 55 First Layer % 1.94 3.87 .0013 1.94 1.94 1.53 13.18 Second CoatingEx. 41 Ex. 41 Ex. 41 Ex. 41 Ex. 45 Ex. 45 Ex. 41 Second Coating % 0.531.06 .0003 0.53 0.53 0.42 QS Coating and Layer components without EdibleCore First Coating + First Layer First Coating Ex. 41 Ex. 45 FirstCoating % .0042 0.67 First Layer Ex. 55 Ex. 59 First Layer % .0058 0.91First Coating + First Layer + Second Coating First Coating Ex. 41 Ex. 41Ex. 41 Ex. 45 Ex. 45 First Coating % 0.75 1.50 0.75 0.75 0.59 FirstLayer Ex. 55 Ex. 55 Ex. 55 Ex. 59 Ex. 59 First Layer % 1.02 2.04 1.021.02 0.81 Second Coating Ex. 41 Ex. 41 Ex. 41 Ex. 45 Ex. 45 SecondCoating % 0.24 0.47 0.24 0.24 0.19 First Agglomerate Ex. 37 Ex. 37 Ex.38 Ex. 37 Ex. 38 First Agglomerate % 5.04 10.09  5.04 5.04 3.98 SecondAgglomerate Ex. 48 Ex. 48 Ex. 48 Ex. 51 Ex. 48 Ex. 51 Second Agglomerate% 5.04 10.09  .0100 5.04 5.04 3.98 Third Agglomerate Ex. 65 Ex. 65 Ex.67 Ex. 68 Ex. 66 Third Agglomerate % 19.19  38.41  19.19  19.19  15.14 (A) Filler Ex. 81 Ex. 78 Ex. 81 Ex. 80 Ex. 81 Ex. 80 (B) Filler Ex. 81Ex. 80 (A) Filler % QS QS QS 25.03  25.03  QS (B) Filler % QS QSOptional Ingredients Ex. 73 Ex. 73 Ex. 72 Ex. 72 Ex. 72 OptionalIngredients % 4.00 8.02 4.00 4.00 3.16 Solids Fraction  .635  .690Weight Fraction  .500  1.000 .0003  .500  .500  .605  1.000 Edible coremoisture content 59.23  59.23  59.23   59.23  59.23  59.23  Edible coredensity, g/cc 1.08 1.06 Edible core volume, cc 2.94 3.09 ConsistencyValue (Pa-sn) of 8.7  2.8  Filler Shear Index (1/s) of Filler 2.8  0.58

Examples 15-20 are prepared using sequential continuous enrobing to coatand layer the edible cores. The coated cores are agglomerated by heatsetting the coated and layered edible cores in a steam tunnel to 67° C.center temperature while the coated and/or layered cores are in contactwith each other. The agglomerates are mixed with the filler and optionalingredients to prepare a coated pet food product, packed and renderedshelf stable by retort. Examples 15-20, excess of coating and layermaterials which has not attached itself to an edible core is processedwith the coated and layered edible core, and is mixed into the coatedpet food.

Edible Core Examples (Type) Ingredient Ex. 22 Ex. 23 Ex. 24 Ex. 25 Ex.26 Ex. 27 Ex. 28 Ex. 29 (Z) Water 6.28 3.32 14.65 6.25 6.28 (Y) Chicken,comminuted 53.95 28.53 66.93 53.68 53.9 (Z) Wet Textured Wheat Protein32.57 (Water, Wheat Gluten, Wheat Flour, Caramel, Phosphate,Antioxidants) (Y) Beef 23.49 12.42 (Y) Salmon 23.38 (Y) Kangaroo 23.5(Z) Carrots, 6.4 mm cube 6.86 (Z) Peas 4.52 (Z) Dehydrated Potato 3.189.5 mm cube (X) Animal Plasma 4.28 2.26 4.68 4.26 4.27 APC, Inc. Ames,IA (X) Beet Pulp 3.523 1.863 3.648 3.506 3.52 (X) Calcium Carbonate 1.600.846 1.67 1.59 1.60 (X) Sodium Tripolyphosphate 1.25 0.66 1.37 1.241.25 Astaris, St. Louis, Mo (X) L-Lysine 0.811 0.429 1.040 0.807 0.81(X) Potassium Chloride 0.806 0.426 0.881 0.802 0.81 (X) Choline Chloride0.528 0.279 0.516 0.525 0.53 (X) Vitamins 0.487 0.257 0.504 0.485 0.49(X) Onion Powder 0.374 0.198 0.394 0.373 0.37 (X) Trace Minerals 0.3710.196 0.375 0.370 0.37 (X) Salt 0.362 0.191 0.375 0.360 0.36 (Y) FishOil 1.005 0.532 1.256 1.000 1.01 (X) DL-Methionine 0.096 0.051 0.1620.096 0.10 (X) Garlic Powder 0.125 0.066 0.197 0.125 0.13 (Y) MixedTocopherols 0.071 0.037 0.070 0.070 0.07 (X) Iron Chelate 20% 0.0610.032 0.069 0.060 0.06 Albion, UT (X) Citric Acid QS QS QS QS QS (X)Celery Powder 0.134 Dried Cod 100 Beef Jerky 100 Broiled Duck BreastColorant 100 Colorant (X) FD&C Yellow 5 .83 (X) FD&C Red 40 0.17 0.08(X) Titanium dioxide powder 1.05 (X) Malt 0.50 0.27 0.50 Edible coremoisture 23.4

Examples 22-26 and 30-33

Examples 22-26 and 30-33 can be made in the following manner. Allingredients of Type (X) can be prepared as a dry batch by conventionaldry blending. Animal protein (salmon, kangaroo, beef, chicken)ingredients of Type (Y) can be frozen until use and ground using aconventional meat grinder through a 9.5 millimeter diameter holegrinding plate. All ingredients of Type (Y) can be prepared as a wetbatch by conventional mixing, the temperature not exceeding 0° C. duringmixing. Mix Type (X) dry batch and all Type (Z) ingredients into Type(Y) wet batch using conventional mixing techniques; the temperature notexceeding 0° C. during mixing. Hereafter, the meat slurry is the X+Y+Zmixture.

The meat slurry can be shaped to form ropes measuring 15.8 mm.times.15.8mm.times.1000 mm using an extruder with an extrusion die plate and anorifice measuring 15.8 mm.times.15.8 mm. Extrusion equipment (Selo FoodTechnology B.V., Holland, or equivalent) can be integrated forcontinuous and sequential use with a belt equipped steam tunnel (SeloFood Technology B.V., Holland, or equivalent). The edible core can beprepared by heating until a center temperature of 67° C. is reached asmeasured using a handheld temperature probe (e.g. VWR Corning® model310). Heating is under saturated steam at atmospheric pressure (100° C.)and reducing the largest dimension to the final size using a continuousdicer (Carruthers Equipment Co, Warrenton, Oreg., or equivalent). Ediblecore is cooled to 4° C. on covered stainless steel cooling trays.

Examples 22, 23, 24, 25, and 26 can use various animal and plant proteinsources to comprise edible core. Further Example 23 can use ofvegetables in the edible core.

Examples 27, 28, and 29 can use various ingredients that can comprise,but not limited to, the edible core. The method and preparation of theseingredients are common to the industry that supplies these ingredients.

Examples 30-33 can use hydrocolloid and/or gum systems to managemoisture content in edible core; these systems or combinations thereofare non-limiting.

Edible Core Examples Ex. 30 Ex. 31 Ex. 32 Ex. 33 Ex. 34 Ex. 35 Ex. 36(Z) Water 7.49 17.57 25.72 37.95 (X) Spray Dried Beef Broth 0.51 0.450.41 0.34 (Y) Chicken, Comminuted 62.86 56.01 50.47 42.16 (Y) Beef 16.2514.48 13.04 10.90 (X) Gaur Gum Ph-8/24 0.42 0.38 0.34 0.28 Tic Gums,Belcamp, MD (X) TICAXAN Xanthan 0.039 0.035 0.031 0.026 Powder TIC Gums,Belcamp, MD (X) Animal Plasma 3.25 2.90 2.61 2.18 APC, Inc. Ames, IA (X)Beet Pulp 2.437 2.172 1.957 1.635 (X) Calcium Carbonate 0.886 0.7900.712 0.594 (X) Sodium Tripolyphosphate 1.66 1.48 1.33 1.11 Astaris, St.Louis, MO (X) L-Lysine 0.145 0.129 0.116 0.097 (X) Potassium Chloride0.552 0.492 0.443 0.370 (X) Vitamins 0.479 0.427 0.384 0.321 (X) OnionPowder 0.284 0.253 0.228 0.191 (X) Trace Minerals 0.296 0.264 0.2370.198 (X) Salt 0.474 0.422 0.381 0.318 (Y) Fish Oil 0.374 0.334 0.3010.251 0.251 (X) DL-Methionine 0.129 0.115 0.104 0.086 (X) Garlic Powder0.095 0.084 0.076 0.064 (Y) Mixed Tocopherols 0.047 0.042 0.038 0.032(X) Citric Acid QS QS QS QS (X) Dried Egg Product 0.650 0.579 0.5220.436 Colorant (X) Caramel 0.005 0.004 0.004 0.003 (X) Malt 0.65 0.580.53 0.44 Diced mackerel 100 Diced beef (B)  50.0 Diced chicken (C) QS100 Total 105.6 118.4 131.4 157.3 58.72 117.4 58.72 Edible core moisturecontent 61.8 65.9 69.3 74.3 53.50 (B); 72.54 72.54 (C)

Examples 27-29, 34-36

Examples 27, 28, 29, 34, 35, and 36 can use a commodity source of animalprotein as edible cores. Mackerel, beef, or chicken are diced usingcommercial slicing/dicing equipment to 1.6 cm cubes.

First Agglomerate Examples: Ex. 37 Ex. 38 Ex.39 Ex. 40 Textured wheatprotein Wheatex ® 32.35 1504DC (dark caramel color) MGP Ingredients,Atchison, KS Textured wheat protein Wheatex ® 32.35 1502C (light caramelcolor) MGP Ingredients, Atchison, KS Textured wheat protein Wheatex ®32.35 1501 (light tan color) MGP Ingredients, Atchison, KS Texturedwheat protein Wheatex ® 32.35 1505W (bright white color) MGPIngredients, Atchison, KS Water (preferred 65° C.) QS QS QS QS

Coating Examples: Ex. 41 Ex. 42 Ex. 43 Ex. 44 Ex. 45 Ex. 46 Ex. 47 WaterQS QS QS QS QS QS QS Egg White Solids (powder) 17.85 16.01 Ballas EggProducts Corp., Zanesville, OH Mixed Berry Rice Protein (powder) 13.33(enzymatically processed rice protein from brown rice, natural flavor,guar gum, xanthan gum) NutriBiotic, Lakeport, CA Whey Protein(micro-filtered 18.18 and ion-exchanged whey protein isolates,hydrolyzed whey protein concentrate, natural vanilla flavor, free formamino acids (L- glutamine, L-leucine, L- isoleucine, L-valine), stevia)Show Me The Whey ®, Dorothy Lane Market, Dayton, OH ENER-G ® EggReplacer 18.18 (potato starch, tapioca flour, leavening (calciumlactate, calcium carbonate, citric acid), cellulose gum, carbohydrategum) ENER-G Foods, Inc. Seattle, WA Stone Ground Corn flour + 2.00 Whitesorghum flour 50:50 mixture (whole grain organic corn, whole grain sweetwhite sorghum) Bob's Red Mill Natural Foods, Milwaukie, OR Soy proteinisolate powder. 18.00 Bob's Red Mill, Milwaukie, OR. Salt 0.99 0.99 0.99Colorant: Malt 1.79

Second Agglomerate Examples: Ex. 48 Ex. 49 Ex. 50 Ex. 51 Ex. 52 Ex. 53Ex. 54 Hydrated and Shredded Textured 82.26 wheat protein Wheatex ®1504DC (dark caramel color) Hydrated and Shredded Textured 82.26 wheatprotein Wheatex ® 1502C (light caramel color) Shredded Textured wheatprotein 82.26 Wheatex ® Redishred 65W (light tan color) MGP Ingredients,Atchison, KS Hydrated and Shredded Textured 82.26 wheat proteinWheatex ® 1 505W (bright white color) Hyrdrated and Shredded Textured82.26 wheat protein TWP# I 39W Hydrated and Shredded Textured 82.26 soyprotein (water, defatted soy flour, FD&C Yellow 5, FD&C Red 40) Hydratedand Shredded Textured 82.26 soy protein (water, soy concentrate, FD&CYellow 5, FD&C Red 40) Water QS QS QS QS QS QS QS Egg White Solids(powder) Ballas 3.22 3.22 3.22 3.22 3.22 3.22 3.22 Egg Products Corp,Zanesville, OH Colorant: Caramel 0.32

Layer Examples: Ex. 55 Ex. 56 Ex. 57 Ex. 58 Ex. 59 Ex. 60 Ex. 61 GroundWheatex ® 1 504DC (dark 100 75 caramel color) Ground Textured wheatprotein 20 Wheatex ® 1 502C (light caramel color) Shredded Texturedwheat protein 70 100 Wheatex ® Redishred 65W (light tan color) MGPIngredients, Atchison, KS Ground Textured wheat protein 99 5 Wheatex ®1505W (bright white color) Ground Textured wheat protein 90 TWP#l39WGround Textured soy protein 5 (defatted soy flour, FD&C Yellow 5, FD&CRed 40) Ground Textured soy protein (soy 75 concentrate, FD&C Yellow 5,FD&C Red 40) Wheat flour 10 20 Corn Starch 6 QS Optional Additional 3 QSIngredients Colorant Caramel QS FD&C Yellow 6 QS Titanium dioxide powder0.75 QS Malted barley flour  6

Third Agglomerate Examples: Ex. 62 Ex. 63 Ex. 64 Ex. 65 Ex. 66 Ex. 67Ex. 68 Hydrated and Shredded Textured 15.09 62.59  31.30 31.30 wheatprotein Wheatex ® 1504DC (dark caramel color) Hydrated and ShreddedTextured 7.54 wheat protein Wheatex ® 1502C (light caramel color)Shredded Textured wheat protein 7.54 62.59  31.30 31.30 Wheatex ®Redishred 65W (light tan color) MGP Ingredients, Atchison, KS Hydratedand Shredded Textured 6.00 wheat protein Wheatex ® 1 505W (bright whitecolor) Hyrdrated and Shredded Textured 9.99 wheat protein TWP#l39WHydrated and Shredded Textured 14.81 soy protein (water, defatted soyflour, FD&C Yellow 5, FD&C Red 40) Hydrated and Shredded Textured 14.81soy protein (water, soy concentrate, FD&CY ellow 5, FD&C Red 40) Water12.39 6.57 12.16 10.82  10.82  10.82 10.82 Egg White Solids (powder)Ballas 2.75 1.46 2.70 2.40 2.40  2.40  2.40 Egg Products Corp.,Zanesville, OH Edible core from Ex. 33 54.68 Edible core + FirstCoating + 31.98  First Layer + Second Coating Edible core Ex. 31 Ex. 22Ex. 24 Ex. 24 Ex. 22 Edible core % 32.38  17.79  17.79  17.79 17.79First Coating Ex. 41 Ex. 41 Ex. 45 Ex. 45 Ex. 41 First Coating % 4.232.32 2.32  2.32  2.32 First Layer Ex. 55 Ex. 55 Ex. 59 Ex. 59 Ex. 55First Layer % 5.82 3.20 3.20  3.20  3.20 Second Coating Ex. 41 Ex. 41Ex. 45 Ex. 45 Ex. 41 Second Coating % 1.59 0.87 0.87  0.87  0.87 SecondAgglomerate from Ex. 54 27.76 Second Agglomerate from Ex. 54 27.76

Optional Ingredients Examples: Ex. 69 Ex. 70 Ex. 71 Ex. 72 Ex. 73 Ex. 74Ex. 75 Diced Carrots 47 QS 33 Frozen Peas 31.3 Dehydrated Diced PotatoesQS 50 Diced Potatoes 33 Dehydrated Vegetable 25 Fresh Vegetable 25Frozen Vegetable QS Wild rice 12.5 33 Minced Corn 33 Cut Green Beans QS33.5 Minced Strawberries 25 Minced Cranberries 25 QS Minced Cherries QSDiced Tomato 25 Diced Apple 25 QS

Filler Examples: Ex. 76 Ex. 77 Ex. 78 Ex. 79 Ex. 80 Ex. 81 Ex. 82 Ex. 83Ex. 84 Ex. 85 Gravy Mix with Beef flavor 8 7 (A) Gravy Mix with Chicken8 flavor Water 100 QS QS QS QS QS QS QS Nitrogen 99 Air QS Spray DriedFish Broth 2.3 Dehydrated Tomato Juice 4 Apple Puree 5 Gelatin Solids 14Beet Juice 3 Whole Egg Solids 23 Chicken, comminuted 80 Colorant:Titanium 0.75 dioxide Colorant: FD&C 0.4 Red#40 *Iams Savory Sauce ® 100*ingredients: Country Style Chicken (chicken broth, chicken, chicken fat(preserved with mixed tocopherols, a source of vitamin E, and citricacid), sodium bisulfate, xanthan gum, chicken flavors, dried beet pulp(sugar removed), potassium sorbate (a preservative), brewers driedyeast, flax meal, carrots, peas, vitamins (vitamin E supplement,ascorbic acid, vitamin A acetate, calcium pantothenate, biotin, thiaminemononitrate (source of vitamin B1), vitamin B12 supplement, niacin, #riboflavin supplement (source of vitamin B2), inositol, pyridoxinehydrochloride (source of vitamin B6), vitamin D3 supplement, folicacid), potassium chloride, minerals (ferrous sulfate, zinc oxide,manganese sulfate, copper sulfate, manganous oxide, potassium iodide,cobalt carbonate), rosemary extract) Procter & Gamble, Cincinnati, OH

Examples 81 and 82 can comprise the Gravy Mix with Beef Flavor (A)(KerryIngredients, Beloit, Wis.

All documents cited in the detailed description of the invention are, inrelevant part, incorporated herein by reference; the citation of anydocument is not to be construed as an admission that it is prior artwith respect to the present invention.

While particular embodiments of the present invention have beenillustrated and described, it would be obvious to those skilled in theart that various other changes and modifications can be made withoutdeparting from the spirit and scope of the invention. It is thereforeintended to cover in the appended claims all such changes andmodifications that are within the scope of this invention.

What is claimed is:
 1. A method of manufacturing a coated pet foodcomprising (a) providing an edible core having a moisture content of atleast about 50% and a volume of from about 0.256 cubic centimeters toabout 16.4 cubic centimeters; and (b) applying a first coatingcomprising a binder to the edible core and applying the first layer tothe first coating to provide the coated pet food wherein the binder doesnot comprise a gel, gum or hydrocolloid; wherein the first layer resists98% of abrasion in an abrasion test.
 2. The method of claim 1, whereinthe particles are from 0.005mm to 50 mm in size as measured in at leastone axis.
 3. The method of claim 2, wherein at least a portion of theplurality of particles are adhered together to form one or moreagglomerates.
 4. The method of claim 3, wherein the agglomerates have avolume of from about 0.004 cc to about 3600 cc.
 5. The method of claim1, wherein the first coating comprises from about 1% to about 50%binder, by weight of the coating.
 6. The method of claim 5, wherein thebinder comprises one or more egg-based materials, undenatured proteins,food grade polymeric adhesives, polyols, or a combination of these. Themethod of claim 6, wherein the binder comprises egg whites and/or driedegg whites.
 8. The method of claim 1, further comprising heat treatingthe coated pet food at conditions sufficient to set the first coatingand/or to kill at least a portion of any microbes associated with thecoated pet food.
 9. The method of claim 1, further comprising applyingone or more additional coatings to the coated pet food, wherein at leastone of the one or more additional coatings provides the coated pet foodwith a non-glossy appearance.
 10. The method of claim 1, furthercomprising bonding at least a second layer comprising at least a secondplurality of particles to the coated pet food.
 11. The method of claim10, wherein the second plurality of particles comprises a differentmaterial than the first plurality of particles.
 12. The method of claim11, wherein at least a portion of the second plurality of particles areadhered together to form one or more second agglomerates.
 13. The methodof claim 10, wherein the second layer is bonded to the edible coreand/or first layer by compressing, molding shaking, extruding, heating,applying a second coating comprising a binder to the edible core, or acombination of these.
 14. The method of claim 13, wherein the secondcoating comprises 1% to 50% binder, by weight of the second coating, tothe edible core.
 15. The method of claim 14, wherein the binder in thesecond coating comprises one or more egg-based materials, undenaturedproteins, food grade polymeric adhesives, gels, polyols, starches, gums,or a combination of these.
 16. The method of claim 15, wherein thebinder comprises egg whites and/or dried egg whites.
 17. The method ofclaim 10, further comprising heat treating the coated pet food atconditions sufficient to set the first and second coatings and/or tokill at least a portion of any microbes associated with the coated petfood.
 18. The method of claim 10, further comprising applying one ormore additional coatings to the coated pet food, wherein at least one ofthe one or more additional coatings provides the coated pet food with anon-glossy appearance.